How to heat croissants

Janet Lee-Amies Updated July 20, 2017

The croissant, with its flaky, butter-filled layers, has been claimed as a French pastry, but its history reveals its European beginnings originated farther east, in Budapest, Hungary or Vienna, Austria. Food historians dispute where the first buttery confections were baked, but according the "Larousse Gastronomique," croissants were baked in their signature crescent shape in memory of the Turkish siege in the 1680s. Whatever their origin, croissants are at their best when piping hot, fresh out of the oven, but they can be reheated, even if they're frozen.

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Fresh croissants

Place the oven rack in the middle position. Preheat oven to 175 degrees Celsius.

Slice open four fresh croissants lengthwise using a serrated knife.

Place croissants, cut-side up on a baking tray. Put tray into preheated oven.

Bake for three to four minutes until croissants are warm to the touch.

Frozen croissants

Place the oven rack in the middle position. Preheat oven to 175 degrees Celsius.

Place six to eight frozen croissants on a baking tray. Slide into preheated oven.

Bake for five to six minutes until croissants are warm to the touch.

Microwave heating

Slice open one fresh croissant lengthwise using a serrated knife.

Place croissant on a plate.

Put plate into the microwave. Microwave on Reheat for 10 to 15 seconds.

Tip

If you microwave a croissant, it will get warm but it will lose some of its flaky texture. If you do not want croissants to get to brown, cover with foil when baking.